Apparatus for making sandwiches



Aug. '8, 1939. K, E` BEWS 2,168,389

APPARATUS- FOR MAKING sANDwIcHEs Filed Jan. 3, 1938 All:

Patented Aug. 8, 1939 f UNiTEo STATES Lol-rieI-l 2,168,389Y i A APrARATUs Fon MAKING sin'vnwrcniss-, Kenneth E. Bemis, Oakland, Calif. o Application January 3, 19.38, Serial No. :1183,112

s claims. (ci. 1cti) This invention relates to the forming of sand- DrOVideS means lfacilitating the making O wich llers to predetermined thickness, area, and SandWieheS'l" shape, and to the making of sandwiches, and also A further object of the invention is to provide to the forming of meat patties for cooking to prea Container for theslieed; out, or chopped rneatS, determined Size and Shape Y and provide the container withmounting means 5 The present method 0f making sandwiches (30nfOI the Sandwich filler OIIllIlg means, and WhCh. sists in slicing cooked meats or patting or squeezmounting means Will in T Wai7 hamper the ing ground meats and frying, and placing the proper Cleansing 0f thecontainer. cooked slices or fried patties between slices of Other objects and advantages of the inven- 10.:bread or the two halves or a bun. yThe meat or tion Will become apparent as the following del0 filler therefore does not conform to the size and SCriPtOn iS read 0n the drawing OrIning a part shape of the bread or bun, and except in the 0f this Specieation,"and inwhich similar refercaseof meats sliced by amechanical slicer, the @119e Characters' are used .t0 designate Similar meat or ller is non-uniform in thicknesslack Darts threilghelit the SeVeral VieWS, 0f which: Y ;ing in extent of the bread or buninisome places Figl iS a SeCtiOnal elevation through the in' 1,5 and projecting from the edges in others, forming Ventiol VShowing the ilSt Step in the method 0f sandwiches which are non-uniform in the forming the Sandwich, and ShOWing the'PattY 0r amount, distribution, and thickness of the filler, aller-forming operation..

and which do not display the delectable .appear- Fg- 2 iS a fragmentary 'plan View o f the inven- A ance which is secured when the filler is of unition. 2Q form thickness about the peripheral edges of the Fig. 3 illustrates the second step; Fg- 4 illilS- sandwiching element and which nller is exactly .trates the third Step; and, Fig. 5 illustrates the eeextensive therewith. fourth Step in making a Sandwich by this new Also, where cooked meats, such as roasts, rare method. i sliced by hand, some slices are .dry and others too i li- 6 S a modification 0f the invention in 25 moist resulting in dripping, and any juices trans- Which the patty Vor iiller is 'formed thinner at the ferred to the sandwic 'i element is usually Center than at the periphery. .transferred to only one side or element, such as Fie. 'iV ShOWS the invention applied t0 a griddle the under-slice, e or frying pan for frying meats., such as hamfgo The method involved herein includes thecutburger 0r Sausage, `t0 definite SZe and Shape. 3o ting of meat into long strips which are comparaflhe invention consists of a support or disc Il) tively small in cross-section, baking, roasting, Y,or provided with aiinultiplicity of apertures Il, and .barbecuing the strips, and slicing the cooked having a handle I2; a receiver, former, or cup Istrips inte Smau, thin, steaks, whereby uniformity '3 having an annular Shoulder or Seat I4 located in cooking and juiciness is assured, v and permitbeiOW ,the 139D edge l5 at a distance equal t0 the 35 ting the small steaks to be formed into ,sandwich thlokooss ,ofpatty lo .deslred for each Sandwichfillersl of predetermined thickness, area, and Thls arrangomont 1f the element '3 15 meroly shape, and assuring uniformity in the sandwiches a sleeve or oyhndor can be used on a plate o1'. m ,as to amount, distribution, condition of cooking, a pan but "the preferred method of oso, 1S to 40 seasoning, quality and 'juicness form the cup or former It somewhat similar to 40 The main object oi this invention is to overthat shown proodmg foroim apertures n in the come the disadvantages of present methods used bottom for fifalrllng Julees Iii back `,to the supply in the `making of Sandwiches, .and to provide or meat. I9 1n the pan `2l), this panZIl being promeans which will assure uniform serving of meat Vlded Wlth a bayonetz'l .on Whlch the 1.19' I3 1s or nner with Sandwiches, and in which the filler Supported as by a mal pedestal 22 Integral 45 is of the Same tiene throughout its peripheral fttetftfglrtfatitotl extent, and which lslexactly coextensive with the dierentate from the bottom of the Cup bread ,or bun and Whloh, the uers for the The bayonet 2l is flared at its foot, into the 0 Sandwlohos aro of 1mi-uom? Juloo Content bottom 23 ofthe pan as indicated at 24, to provide 50 Another Chieti? 0f the mVentlOn 1S t0 P'OVlde for convenient cleaning of the pan or container means which drains surplus moisture from the 20 COOked meats and Which prVdeS IneariS fOr The meat I9 consists preferably of barbecued, forming the cooked meats after slicing, to unroasted, baked or fried meats, which are rst cut form size, shape and thickness, and which also into long strips of small cross-section, about one- 55 half to one inch in diameter, cooking, and then slicing the cooked strips into very thin crosssectional or cross-grain steaks, preferably by means of a mechanical slicer, thereby forming very small, thin, tender slices which are retained in their natural juices in the pan 20.

When a sandwich is to be formed, a quantity of the meat I9 is placed in the patty former or cup I3, with the disc I0 resting on the shoulder I4, as shown in Fig. 1, and then struck off with a knife, spatula or similar instrument 25, which operation forms the patty or ller I6 of uniform thickness and of uniform shape and extent, the surplus ,Y juices I 8 draining back into the container 20 through the passages II and I1. Y

The top half 26 of the bread or bun is then placed on top of the patty I6, and while this top half is supported by one hand 21,*the other hand 28 by means of handle I2, lifts the patty I6 from the former, the partial assembly being then inverted as'shown in Fig. 4 after which the support I0 is removed and placed back in the former, and in the meantime, part'of the juices remaining in the meat I6 soaks into the top sandwiching element 26.

I'he bottom half, or lower sandwiching element 29 is then placedon top of Ythe partial assembly as shown in Fig. 5, and the` complete assembly is then turned right side u providing a sandwich with ller of uniform thickness which is just coextensive with the sandwiching elements, with only superuous juices removed and the remaining juices distributed between the upper and lower halves of the bun or upper and lower sandwiching elements.V Y

When bread is used, the shape and size of the former I3, and support or'disc IIJ, are made to conform to the shape and size of the bread.

When hamburger or sausage is to be used for the sandwich filler, it may be used in the same manner, by pre-choking, orY the support I0 may be placed in a griddle 30 of suitable size, shape, and depth, the excess struck oif as illustrated in Fig. 1, and the meat fried on one side, and turned for frying on the-other side by inverting another support I6, turning the meat by means of the two supports I IJ and frying the other side by support on the second support I0, the disc I0 thus forming a grid.

These supports or grids IU may be formed of foraminous metal or from screen; the holes forming means for draining superfluous juices, and also to break any vacuum that may exist between the patty and the grid and permit suitable separation following the assembly operation shown in Fig. 4, withoutY disturbing the individual bits of meat forming the patty.

The modification in Fig. 6 simply resides in forming the grid 3| to convex shape as shown, in which case the patty will be thick about the edgeV or periphery, and decrease inA thickness toward the center. Y j

'Ihe strips previously referred to are cut along the grain, with a cross-sectional area 'of about 'encaiss E :Z1 square inch for most delectable results in cooking, and the preferred method of cooking is barbecuing these strips.

As will be realized, by this method a sandwich is formed which does not contain an excessive amount of juices, but does contain a desirable amount, and no juices are wasted, and the filler will be fully coextensive with the sandwiching means, such as bread or bun, without. protruding from the edges at any point, and the peripheral edge of the ller will be uniform in thickness throughout its extent.

The sandwich is quickly and easily made, delicious in appearance, always uniform in ller or meat content, and the juices are distributed between the upper and lower sandwiching elements.

It will be understood that variations in construction and arrangement of parts, which varia.- tionsk are consistent with the appended claims, may be resorted to without detractng from the spirit or scope of the invention, or sacricing any of the advantages thereof.

I claim:

1. A sandwich ller former, in combination, an open-top receiver and a removable bottom therefor provided with combined drain and suctionrelease passages, and with a handle, and located a predetermined distance below said'top; a bottom for said receiver spaced below said removable bottom to form a freel space below said removable bottom to permitfree. drainage of. juicesV from thefiller as it isbeing formed; drain -passages formed in said bottom; apedestal integral withl said bottom and kforming means for supporting said former in'a receptacle.

2. A sandwich filler former, .in combination, an open-top receiver anda removable bottom therefor provided with combined drain and suctionrelease passages, and with a handle, and located a predetermined distance below said top; a bottom for said receiver; a bayonet type support projecting upwardlyv from the bottom of a receptacle and having its lower end ilared into the bottom of the receptacle to permit convenient cleaning about and of said pedestal dependent ceiver and having a ared recess formed axially in the lower end for non-binding support on saidV bayonet type support. .Y

3. A sandwich ll'er former comprising' a receiver having side walls, a bottom and a top'edge;

a false-bottom support located a predeterminedl distance below said top edge and spaced above said bottom; a false bottom removably supported on said support and having a handle projecting from one side edge and outside the walls of said receiver; said `false bottomy and said bottom each having a plurality of combined drain and suction breaking apertures formed therein; said false bottom functioning as a filler manipulator after the filler is formedthereon to specific thickness by striking the filler off with an element struck across said top edge.

Y KENNETH E. BEMIS.

bayonet type support; and av from the bottom of said re 

